Sweet Molasses Raisin Bread

Love raisin bread? This easy recipe delivers a moist, tasty loaf every time.

Sweet Molasses Raisin Bread

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:50

Bake Time

30 minutes

Rise Time

1 hour

difficulty

Intermediate

Yield

2 loaves

Prep Time

0:50

Bake Time

30 minutes

Rise Time

1 hour

ingredients

  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1-1/3 cups water
  • 1/4 cup molasses
  • 1/4 cup butter or margarine
  • 1 cup raisins
  • Melted butter

DIRECTIONS

  1. Combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon and cloves in large mixer bowl. Heat water, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.
  2. Bake at 350°F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter.
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Sweet Molasses Raisin Bread

  • Difficulty: Intermediate
  • Yield: 2 loaves
  • Prep Time: 0:50
  • Bake Time: 30 minutes
  • Rise Time: 1 hour

Ingredients

  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1-1/3 cups water
  • 1/4 cup molasses
  • 1/4 cup butter or margarine
  • 1 cup raisins
  • Melted butter

Directions

  • Combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon and cloves in large mixer bowl. Heat water, molasses and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.
  • Bake at 350°F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter.